While looking into how to cure and make homemade bacon I stumbled across some prosciutto how-to's. Not gonna lie... This is one hell of a project taking up to 18 months to complete. I am not afraid to try new things, but one problem is keeping the meat in a cool place long enough for the drying to complete. Now I have a mini fridge that is just sitting in the garage doing nothing.
Could I use this mini fridge to cure my prosciutto or is there too much humidity inside a fridge? Have any of you ever made prosciutto?
22.5" WSM, 22.5" Weber Kettle, Kenmore 6 burner Gas Grill.....Where's The Beef?